Top Cookbooks
Here are the winners of the James Beard Awards for cookbooks, announced May 6. Kudos to James Villas, a North Carolina native, for his book on the role of pork in Southern cooking:
— Cookbook Hall of Fame
“On Food and Cooking: The Science & Lore of the Kitchen” by Harold McGee
— Cookbook of the Year
“Oaxaca al Gusto: An Infinite Gastronomy” by Diana Kennedy
— American cooking
“Pig: King of the Southern Table” by James Villas
— Baking and dessert
“Good to the Grain: Baking with Whole-Grain Flours” by Kim Boyce
— Beverage
“Secrets of the Sommeliers: How to Think and Drink Like the World’s Top Wine Professionals” by Jordan Mackay and Rajat Parr
— Cooking from a professional point of view
“Noma: Time and Place in Nordic Cuisine” by Rene Redzepi
— General cooking
“The Essential New York Times Cook Book: Classic Recipes for a New Century” by Amanda Hesser
— Healthy Focus
“The Simple Art of EatingWell Cookbook” by Jessie Price & the EatingWell Test Kitchen
— International
“Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories” by Grace Young
— Photography
“Noma: Time and Place in Nordic Cuisine” by Rene Redzepi (Photographer — Ditte Isager)
— Reference and scholarship
“Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes” by Mark Bitterman
— Single subject
“Meat: A Kitchen Education” by James Peterson
— Writing and literature
“Four Fish: The Future of the Last Wild Food” by Paul Greenberg
